Best Cherry Pistachio Wedding Cookies Recipes

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PISTACHIO AND CHERRY MEXICAN WEDDING CAKES



Pistachio and Cherry Mexican Wedding Cakes image

Provided by Susan Feniger

Categories     Cake     Cookies     Fruit     Nut     Dessert     Bake     Christmas     Wedding     Cherry     Pistachio     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 80 cookies

Number Of Ingredients 8

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour

Steps:

  • Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
  • Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
  • Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.

CHERRY PISTACHIO SLICE & BAKE COOKIES



Cherry Pistachio Slice & Bake Cookies image

Adapted from Yankee magazine. I think these cookies are just lovely and am hoping to make them this year. The pistachios provide lovely green specks of color, so although they would still taste nice with a different nut, you would lose the green-red holiday effect if you substitute. Sanding sugar is the coarse, sparkly sugar that is used to decorate cookies - unlike ordinary sugar, the crystals will stay whole and look like clear sparkly sprinkles on the cookie edges (you can also use red or green). Plan ahead as the dough must chill overnight.

Provided by HeatherFeather

Categories     Dessert

Time P1DT15m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 8

1 cup unsalted butter, at room temperature (2 sticks)
1/2 cup granulated sugar
1/4-1/2 teaspoon salt
1 large egg, separated
2 1/4 cups all-purpose flour
1/2 cup pistachio nut, roughly chopped
1 cup candied red cherries, chopped
1/3 cup white sparkly sanding sugar

Steps:

  • Cream butter, granulated sugar, and salt using a mixer.
  • Add egg yolk (cover and chill your egg white for later in the recipe) and beat well.
  • Add flour and nuts and stir with a wooden spoon (the mixer would toughen the dough) until blended.
  • Using your hands or wooden spoon, blend in the cherries- the dough will be firm and this will be tricky, which is why your clean hands might be best for this.
  • Divide dough into halves, roll each into a log and wrap in wax paper, sealing ends; chill overnight or at least 8 hours.
  • Preheat oven to 350 F, line cookie sheets with parchment paper or grease lightly.
  • Lay out a pan big enough to roll your cookie logs around in and sprinkle the sanding sugar in the pan.
  • Open up one of your dough logs and lightly brush with egg white, then roll the log in the sugar to coat.
  • Place on a cutting board and slice into 1/2" rounds.
  • Bake cookies 12-15 minutes per batch, cooling on racks when done.

Nutrition Facts : Calories 77.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 14.6, Sodium 14.2, Carbohydrate 8.3, Fiber 0.3, Sugar 3.6, Protein 1

PISTACHIO AND CHERRY WEDDING COOKIE



Pistachio and Cherry Wedding Cookie image

I found another recipe and on another site...It sounded so good, but a couple measurements were off and I added some orange zest just for kicks and wow...it all worked out so well I couldn't wait to get it posted. Well, after I got all the powdered sugar off my chin...lol

Provided by Wendy Rusch

Categories     Cookies

Number Of Ingredients 8

1 1/2 c pistachios, for added flavor toast these first, not necessary but highly recommended
1 1/2 c dried cherries (7 oz pkg)
2 c butter
2 c powdered sugar
1 tsp salt
2 Tbsp vanilla
1 Tbsp orange zest, fine, optional
4 c flour

Steps:

  • 1. Preheat oven to 350...butter or spray 2 cookie sheets.
  • 2. Place pistachios and cherries in food processor and process lightly until both are nicely chopped, do not over process you don't want powdered pistachios.
  • 3. In a mixer bowl beat butter and powdered sugar until light and fluffy. Beat in vanilla and salt, then add pistachios, cherries and zest, if desired. Slowly beat flour into creamed mixture until just blended.
  • 4. Shape generous tablespoons of dough into 2"x 1" logs. Place on cookie sheets 1" apart and bake one sheet at a time, 16 minutes or until just starting to turn a golden color around bottom edges.
  • 5. Remove from oven, cool on pan for 10 min. then roll gently but generously in powdered sugar. Set onto wax paper to finish cooling. ENJOY!

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